One Pot Creamy Tomato Chicken Pasta

One Pot Creamy Tomato Chicken Pasta

There are certain dinners that quietly save your week. They’re not flashy, they don’t need a plan, and they don’t require you to psych yourself up before you start cooking. They’re the meals you come back to again and again because they just work. This one pot creamy tomato chicken pasta is exactly that kind of recipe.

It’s rich without being heavy, comforting without being boring, and indulgent enough to feel like a treat even though it’s made with everyday ingredients. Everything cooks in one pan, the pasta absorbs the sauce as it goes, and by the end you’ve got a glossy, clingy tomato and mascarpone sauce coating every twist of fusilli.

No draining pasta. No separate sauce pan. No mess.

Just proper, reliable midweek comfort food.

Why one-pot pasta is such a game changer

One-pot pasta isn’t about being lazy, it’s about being smart. Cooking the pasta directly in the sauce means it absorbs flavour as it cooks, rather than just being coated at the end. The starch released from the pasta thickens the sauce naturally, giving you that luxurious texture without needing loads of cream or extra steps.

It also means less washing up, which is not a small thing on a busy evening.

This recipe is built specifically for that method. The liquid might look excessive at first, but trust the process. As the pasta cooks, it drinks in the stock and tomatoes, leaving you with a thick, silky sauce that feels far more luxurious than the effort involved.

Tomato and mascarpone, a perfect pairing

Tomato-based pasta sauces are great, but they can sometimes feel sharp or one-note. Mascarpone changes everything.

It doesn’t just make the sauce creamy, it softens the acidity of the tomatoes and rounds everything out. You end up with a sauce that’s rich, slightly sweet, and beautifully balanced, without needing loads of cream or butter.

Mascarpone also melts effortlessly into hot sauce, so you don’t need to worry about splitting or overcooking. Stir it through at the end and it transforms the whole dish.

This is the kind of sauce that clings to pasta, coats the chicken properly, and makes you go back for a second bowl without thinking twice.

Why chicken breast works here

Chicken breast sometimes gets a bad reputation for being dry, but in a dish like this it works brilliantly. Because it’s diced and cooked quickly, then finished in sauce, it stays juicy and tender.

Cooking it first also builds flavour in the pan, which carries through into the sauce. You’re not boiling chicken in liquid, you’re seasoning it, browning it lightly, and then letting it finish gently as the pasta cooks.

If you prefer thighs, you can absolutely use them, but this recipe is designed to be quick, and chicken breast keeps everything speedy and clean.

Building flavour without overcomplicating things

This is not a complicated sauce, but every ingredient has a job to do.

Garlic gives warmth and depth.
Chilli paste adds optional heat and balance.
Oregano brings that familiar Italian-style savouriness.
Tomato paste deepens the tomato flavour.
Balsamic vinegar adds sweetness and acidity that lifts everything.
Chicken stock gives body and richness.
Mascarpone brings it all together.

Nothing is there by accident, and nothing needs babysitting.

This is food that tastes like more than the sum of its parts.

The beauty of pasta cooked in sauce

Watching pasta cook directly in sauce is oddly satisfying. At first it looks too wet. Then it starts to thicken. The pasta softens, the liquid reduces, and suddenly it all comes together into something that looks and smells incredible.

The key is stirring. Not constantly, but often enough to stop the pasta sticking and to help release starch into the sauce. If it looks like it’s getting too thick before the pasta is cooked, just add a splash of water or stock and carry on.

This method is forgiving, flexible, and very hard to mess up.

Basil at the end, always

Fresh basil should never be cooked to death. Stirring it through right at the end keeps it vibrant and fragrant, cutting through the richness of the sauce and making the whole dish feel fresher.

Tear it rather than chopping if you can, it bruises less and releases its aroma more gently.

Parmesan, optional but encouraged

The sauce is already rich and creamy, so grated Parmesan is optional, but highly recommended. A little salty, nutty cheese over the top finishes the dish beautifully and adds another layer of flavour.

If you’ve got it, use it. If you haven’t, the pasta will still be fantastic.

Why this is perfect midweek food

This is the kind of recipe you can cook without thinking too hard. It doesn’t need prep in advance, it doesn’t require special equipment, and it doesn’t punish you if you’re slightly distracted.

You can cook it after work.
You can scale it up easily.
You can reheat leftovers the next day.
You can trust it.

That’s what makes a recipe truly useful.

It’s comforting, reliable, and just indulgent enough to feel like you’ve looked after yourself.

Ingredients

2 chicken breasts, diced
3 cloves of garlic, minced
1 tsp chilli paste (optional)
2 tsp oregano
400 g tin of tomatoes
1 tbsp tomato paste
2 tsp balsamic vinegar
500 ml chicken stock
250 g fusilli
20 g fresh basil leaves, torn
80 g mascarpone

To serve (optional):
Parmesan, grated

Method

1. Season the diced chicken generously with salt and black pepper.

2. Heat a little oil in a large pan over a medium to high heat. Add the chicken and cook until there are no pink bits left and it’s lightly golden.

3. Add the garlic, chilli paste (if using), and oregano. Cook for a further minute until fragrant.

4. Tip in the tinned tomatoes, tomato paste, balsamic vinegar, and chicken stock. Stir well and bring it to the boil.

5. Add the fusilli directly into the pan. The sauce will look very watery at this stage, but don’t worry.

6. Reduce to a simmer and cook for 10–12 minutes, stirring often, until the pasta is cooked and the sauce has thickened. If it starts to dry out before the pasta is ready, add a splash more water or stock.

7. Stir through the mascarpone and torn basil until the sauce is creamy, glossy, and fully combined.

8. Taste for seasoning and adjust if needed.

9. Dish it up and finish with grated Parmesan if you like.

This one pot creamy tomato chicken pasta is everything a midweek dinner should be. Fast, comforting, and deeply satisfying, with just enough richness to feel special. It’s the kind of recipe that earns its place on repeat, not because it’s flashy, but because it delivers every single time.